Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
smoked soft boiled scotch eggs

Smoked Venison Scotch Eggs


  • Author: Jess Pryles

Ingredients

Scale

6 eggs

1 lb seasoned venison sausage

1/2 cup BBQ sauce


Instructions

  1. Heat a smoker to 250f.
  2. Bring a saucepan of water to the boil, and gently lower the eggs in. Cook for 6 minutes. While cooking, prepare a bowl of ice water and immediately place eggs into the bowl after 6 minutes to stop the cooking process.
  3. Carefully peel each egg, noting that it will be a delicate to handle.
  4. Divide the sausage into 6 portions. Working one portion at a time, flatten the sausage into a disc just over 1/4 inch thick. Place the egg inside then gently close the sausage around it to form a seal. Repeat until all eggs have been formed.
  5. Place the eggs into the smoker and cook for 40 minutes.
  6. After the initial cook time, brush the surface of the eggs with BBQ sauce (for both flavor and color), and cook a further 5-10 minutes until the sauce is gelled/set.
  7. Serve immediately with optional hot sauce on the side.